I am working on a Gluten Free clone of Sam Summer for my wife, I took a kit from a home brew store that was close and added some lemon and lime zest, and some grains of paradise. The kit uses sorghum extract, and this is the first time I have used this in a beer.
I boiled on Saturday April 26th, almost 3 weeks ago, and I am still seeing bubbles in my primary fermenter. Has anyone brewed with sorghum before? Is this length of fermentation normal?